Dairy recipe collection

Soft banana nut bar cookies baked in a sheet pan with sour cream for extra moisture, then slathered with a tangy cream cheese frosting. Cut into bars and watch them vanish.

Tropical banana pineapple bread with crushed pineapple, chopped nuts, and cinnamon. This big-batch recipe makes two full loaves with just 10 minutes of prep.

Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.

Bara Brith is often served as part of the traditional Welsh tea.

Homestyle ground beef meatloaf loaded with cubed cheddar cheese, onion, and green pepper. Celery seed and paprika add a savory twist to this easy mix-and-bake comfort food classic that serves 8.

Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.

Grilled chicken breast sandwiches stacked with Swiss cheese, baked ham, and a fresh peach-mint salsa. Served on toasted buns with savory grilled peaches on the side.

Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

Master cheesecake filling formula with cream cheese, powdered sugar, eggs, sour cream, and vanilla. Learn the ratios for dense, fluffy, chocolate, fruit, or liqueur-spiked variations.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.